Creamy Chicken and Pumpkin Pasta

This Creamy Chicken and Pumpkin Pasta is delicious.  There are a few steps to make this recipe – roast pumpkin, cook pasta and make mushroom/chicken mixture.  You can roast the pumpkin ahead of time and heat before adding. 

I made the pumpkin when making the dinner and then started cooking the chicken/mushroom mixture 10 minutes later.

Print

Creamy Chicken and Pumpkin Pasta

There are a few steps to make this recipe, roast pumpkin, cook pasta and make mushroom/chicken mixture. You can roast the pumpkin ahead of time and heat before adding. I made the pumpkin when making the dinner and then started cooking the chicken/mushroom mixture 10 minutes later.

  • Author: Katrina
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 5
  • Category: [url href="https://theorganisedhousewife.com.au/category/recipes/riceandpasta/"]Pasta[/url], [url href="https://theorganisedhousewife.com.au/category/recipes/chicken/"]Chicken[/url]

Ingredients

Scale
  • 2 cups pumpkin, seeded, peeled and cut in 2.5cm pieces
  • 375g dried fettuccine pasta
  • 3 tablespoons olive oil
  • 500g chicken breast fillet, diced
  • 100g button mushrooms, sliced
  • 3 shortcut bacon rashers, chopped
  • 3 green onions, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons wholegrain mustard
  • 1/3 cup dry white wine (optional)
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 60g baby spinach

Instructions

  1. Place pumpkin on oiled baking trays, drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in a moderate oven for 35-40 minutes or until browned and soft.
  2. Cook pasta following packet directions, drain and keep warm
  3. Heat 1 tablespoon oil in frypan and cook chicken until browned over medium to high heat. Transfer to a bowl.
  4. Heat remaining oil in frypan, add mushrooms and stir for 3 minutes or until soft
  5. Add bacon and continue to stir for a further 4-5 minutes or until browned
  6. Add onion, garlic and mustard to the mushroom mixture, stir for 1 minute
  7. Add wine and simmer until the liquid has reduced by half
  8. Place chicken and stock in pan with mushroom mixture, increase the heat and bring to the boil.
  9. Reduce heat to low and simmer for a further 10 minutes
  10. Add cream and season with salt and pepper. Continue to simmer for a further 5 minutes or until cream has heated through.
  11. Add pumpkin, parsley and spinach, cook for 3-4 minutes or until spinach has wilted.
  12. Serve with pasta, enjoy.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!

 

You may also like

9 comments

Kristy July 20, 2013 - 8:24 PM

I was just about to start my menu planning for next week when this popped up on my bloglovin. Will be adding this one for sure. Thanks for sharing 🙂

Reply
Katrina July 24, 2013 - 5:58 PM

good timing, hope your family enjoys it

Reply
Kristy July 25, 2013 - 7:51 AM

We had it last night, it was very tasty, I think when I make it next I might make more sauce for it though as it was very tasty but there wasn’t enough of it 🙂

Reply
Katrina July 25, 2013 - 9:59 AM

great idea!

Reply
Amanda White August 3, 2013 - 7:21 PM

Made this for dinner tonight – yum…it was delicious!!
The addition of the pumpkin really stepped it up 😉 . I only had spaghetti so used that instead, also didn’t have seeded mustard so used a smaller amount of Hot English, think Dijon would also be nice. The only other change I made was to add some parmesan cheese. Definitely will be making this again and yes probably a little more sauce as the pasta soaks it up.
Thanks Katrina for sharing 🙂

Reply
Katrina August 5, 2013 - 7:55 PM

The spaghetti would of been a fun element, I also like your idea of using parmesan, so please your family enjoyed it

Reply
BJC August 11, 2013 - 12:17 PM

would love to know if anyone has been able to convert to suit Thermo?

Reply
Tracey Hood August 17, 2014 - 10:28 PM

Sounds delish and is full of everything our family loves (except mushrooms for master 15 so will cook when he’s not home). I’ve been using light cooking cream in place of cream in my ‘creamy’ based meals and no one notices any difference.

Reply
daisy August 27, 2020 - 7:27 PM Reply

Leave a Comment

Recipe rating